Search Results - "Lazzi, Camilla"

Diet influences the functions of the human intestinal microbiome by De Angelis, Maria, Ferrocino, Ilario, Calabrese, Francesco Maria, De Filippis, Francesca, Cavallo, Noemi, Siragusa, Sonya, Rampelli, Simone, Di Cagno, Raffaella, Rantsiou, Kalliopi, Vannini, Lucia, Pellegrini, Nicoletta, Lazzi, Camilla, Turroni, Silvia, Lorusso, Nicola, Ventura, Mario, Chieppa, Marcello, Neviani, Erasmo, Brigidi, Patrizia, O’Toole, Paul W., Ercolini, Danilo, Gobbetti, Marco, Cocolin, Luca

“…Gut microbes programme their metabolism to suit intestinal conditions and convert dietary components into a panel of small molecules that ultimately affect…”
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Use of Dairy and Plant-Derived Lactobacilli as Starters for Cherry Juice Fermentation by Ricci, Annalisa, Cirlini, Martina, Maoloni, Antonietta, Del Rio, Daniele, Calani, Luca, Bernini, Valentina, Galaverna, Gianni, Neviani, Erasmo, Lazzi, Camilla

“…Lactic acid bacteria (LAB) exhibit a great biodiversity that can be exploited for different purposes, such as to enhance flavours or metabolize phenolic…”
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Edible Seaweeds and Spirulina Extracts for Food Application: In Vitro and In Situ Evaluation of Antimicrobial Activity towards Foodborne Pathogenic Bacteria by Martelli, Francesco, Cirlini, Martina, Lazzi, Camilla, Neviani, Erasmo, Bernini, Valentina

“…Research is more and more focused on studying and selecting food preservatives of natural origin. In this scenario, algae are an excellent source of bioactive…”
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Can the development and autolysis of lactic acid bacteria influence the cheese volatile fraction? The case of Grana Padano by Lazzi, Camilla, Povolo, Milena, Locci, Francesco, Bernini, Valentina, Neviani, Erasmo, Gatti, Monica

“…In this study, the relationship between the dynamics of the growth and lysis of lactic acid bacteria in Grana Padano cheese and the formation of the volatile…”
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The microbiota of Mozzarella di Bufala Campana PDO cheese: a study across the manufacturing process by Levante, Alessia, Bertani, Gaia, Marrella, Martina, Mucchetti, Germano, Bernini, Valentina, Lazzi, Camilla, Neviani, Erasmo

“…Introduction Mozzarella di Bufala Campana PDO cheese (MBC) is a globally esteemed Italian cheese. The traditional cheesemaking process of MBC relies on natural…”
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The same microbiota and a potentially discriminant metabolome in the saliva of omnivore, ovo-lacto-vegetarian and Vegan individuals by De Filippis, Francesca, Vannini, Lucia, La Storia, Antonietta, Laghi, Luca, Piombino, Paola, Stellato, Giuseppina, Serrazanetti, Diana I, Gozzi, Giorgia, Turroni, Silvia, Ferrocino, Ilario, Lazzi, Camilla, Di Cagno, Raffaella, Gobbetti, Marco, Ercolini, Danilo

“…The salivary microbiota has been linked to both oral and non-oral diseases. Scant knowledge is available on the effect of environmental factors such as…”
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Functional characterization of the type I toxin Lpt from Lactobacillus rhamnosus by fluorescence and atomic force microscopy by Maggi, Stefano, Yabre, Korotoum, Ferrari, Alberto, Lazzi, Camilla, Kawano, Mitsuoki, Rivetti, Claudio, Folli, Claudia

“…Lpt is a 29 amino acid long type I toxin identified in the plasmid DNA of wild Lactobacillus rhamnosus strains isolated from food. We previously reported that…”
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Fermentation of Agri-Food Waste: A Promising Route for the Production of Aroma Compounds by Hadj Saadoun, Jasmine, Bertani, Gaia, Levante, Alessia, Vezzosi, Fabio, Ricci, Annalisa, Bernini, Valentina, Lazzi, Camilla

“…Food waste and byproducts are generated along the entire food processing and storage chain. The large amount of waste deriving from the whole process…”
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Natural Antimicrobials: A Reservoir to Contrast Listeria monocytogenes by Ricci, Annalisa, Lazzi, Camilla, Bernini, Valentina

“…Natural environments possess a reservoir of compounds exerting antimicrobial activity that are forms of defence for some organisms against others. Recently,…”
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Solid-State Fermentation of Arthrospira platensis to Implement New Food Products: Evaluation of Stabilization Treatments and Bacterial Growth on the Volatile Fraction by Martelli, Francesco, Cirlini, Martina, Lazzi, Camilla, Neviani, Erasmo, Bernini, Valentina

“…is a cyanobacterium widely used in food formulation and mainly consumed as a food supplement because of its high amount of proteins, vitamins and minerals…”
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Identification and first characterization of DinJ-YafQ toxin-antitoxin systems in Lactobacillus species of biotechnological interest by Ferrari, Alberto, Maggi, Stefano, Montanini, Barbara, Levante, Alessia, Lazzi, Camilla, Yamaguchi, Yoshihiro, Rivetti, Claudio, Folli, Claudia

“…DinJ-YafQ is a type II TA system comprising the ribosome-dependent RNase YafQ toxin and the DinJ antitoxin protein. Although the module has been extensively…”
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Toward the identification of a type I toxin-antitoxin system in the plasmid DNA of dairy Lactobacillus rhamnosus by Folli, Claudia, Levante, Alessia, Percudani, Riccardo, Amidani, Davide, Bottazzi, Stefania, Ferrari, Alberto, Rivetti, Claudio, Neviani, Erasmo, Lazzi, Camilla

“…Plasmids carry genes that give bacteria beneficial traits and allow them to survive in competitive environments. In many cases, they also harbor…”
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The Influence of Viable Cells and Cell-Free Extracts of Lactobacillus casei on Volatile Compounds and Polyphenolic Profile of Elderberry Juice by Ricci, Annalisa, Levante, Alessia, Cirlini, Martina, Calani, Luca, Bernini, Valentina, Del Rio, Daniele, Galaverna, Gianni, Neviani, Erasmo, Lazzi, Camilla

“…In this study, four strains of , as viable cells or cell-free extracts (CFE), were added to elderberry juice in order to evaluate their effect on phenolic and…”
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Antimicrobial Activity of Fermented Vegetable Byproduct Extracts for Food Applications by Ricci, Annalisa, Bertani, Gaia, Maoloni, Antonietta, Bernini, Valentina, Levante, Alessia, Neviani, Erasmo, Lazzi, Camilla

“…To prevent foodborne diseases and extend shelf-life, antimicrobial agents may be used in food to inhibit the growth of undesired microorganisms. In addition to…”
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Erythromycin-resistant lactic acid bacteria in the healthy gut of vegans, ovo-lacto vegetarians and omnivores by Milanović, Vesna, Osimani, Andrea, Cardinali, Federica, Litta-Mulondo, Alice, Vignaroli, Carla, Citterio, Barbara, Mangiaterra, Gianmarco, Aquilanti, Lucia, Garofalo, Cristiana, Biavasco, Francesca, Cocolin, Luca, Ferrocino, Ilario, Di Cagno, Raffaella, Turroni, Silvia, Lazzi, Camilla, Pellegrini, Nicoletta, Clementi, Francesca

“…Diet can affect the diversity and composition of gut microbiota. Usage of antibiotics in food production and in human or veterinary medicine has resulted in…”
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From Byproduct to Resource: Fermented Apple Pomace as Beer Flavoring by Ricci, Annalisa, Cirlini, Martina, Guido, Angela, Liberatore, Claudia Maria, Ganino, Tommaso, Lazzi, Camilla, Chiancone, Benedetta

“…One of the main struggles of the large-scale apple processing industry is pomace disposal. One solution for this problem is to convert this waste into a…”
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Influence of Processing Parameters and Natural Antimicrobial on Alicyclobacillus acidoterrestris and Clostridium pasteurianum Using Response Surface Methodology by Hadj Saadoun, Jasmine, Levante, Alessia, Marrella, Martina, Bernini, Valentina, Neviani, Erasmo, Lazzi, Camilla

“…The food industry must ensure the stability of the products, and this is often achieved by exposing foods to heat treatments that are able to ensure the…”
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Dynamic changes in molecular composition of black soldier fly prepupae and derived biomasses with microbial fermentation by Luparelli, Anna Valentina, Saadoun, Jasmine Hadj, Lolli, Veronica, Lazzi, Camilla, Sforza, Stefano, Caligiani, Augusta

“…•Lactic fermentation was used as unconventional way to valorise black soldier fly prepupae and by-products.•Black soldier fly biomasses (prepupae, pupuria and…”
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Phenotypic Diversity of Lactobacillus casei Group Isolates as a Selection Criterion for Use as Secondary Adjunct Starters by Levante, Alessia, Bancalari, Elena, Tambassi, Martina, Lazzi, Camilla, Neviani, Erasmo, Gatti, Monica

“…Autochthonous lactic acid bacteria (LAB) play a key role in the development of cheese flavor. As the pasteurization treatment on raw milk causes the…”
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Antimicrobial and Fermentation Potential of Himanthalia elongata in Food Applications by Martelli, Francesco, Favari, Claudia, Mena, Pedro, Guazzetti, Stefano, Ricci, Annalisa, Del Rio, Daniele, Lazzi, Camilla, Neviani, Erasmo, Bernini, Valentina

“…is a brown oceanic seaweed rich in bioactive compounds. It could play an important role in food production because of its antimicrobial and antioxidant…”
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